I saw a recipe today for popcorn salad. It was popped popcorn, mayonnaise, chopped celery, sliced green onion, chopped cooked bacon, grated cheese, and sliced water chestnuts. Well, you can imagine what's going to happen to that popcorn - it's going to wilt and add some kind of soggy substance to this. As intriguing as the concept is, I don't think I'm going to waste the ingredients on making it.

Here is a dessert recipe using pretzels in the crust. I've had it, and it's good, although expensive to make and probably too sweet. But sometimes that's what you want.

Pretzel Dessert
Crust
1 1/2 cups crushed pretzels
1/4 cup sugar
1/2 melted butter or margarine

Filling
1 12 oz can sweetened condensed milk
1/2 cup water
1 3.4 oz package instant vanilla pudding
4 oz Cool whip, thawed

Topping
1 21 oz can raspberry fruit pie filling

Heat oven to 350 degrees. Combine crust ingredients in a large bowl. Press into an ungreased 13 by 9 inch pan. Bake at 350 degrees for 8 minutes and cool.

In same large bowl, combined condensed milk and water; blend well. Beat in pudding mix for 2 minutes. Refrigerate 5 minutes. Fold in whipped topping. Spread on cooled crust. Refrigerate until filling is firm, about 1 hour.

Spoon fruit topping over filling. Cover and refrigerate until serving time. Garnish with cool whip, fresh raspberries, and mint leaves.